Name: Thai Green Curry Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Ingredients: 2 tsp Coriander Seeds, Roasted; 1 tsp Cumin Seeds, Roasted; 12 Thai Green Chillies; 5 Garlic Cloves; 4 Coriander Roots; 3 Shallots, Sliced; 1 inch Galangal; 1 Lemongrass Stalk; 1 tsp Kaffir Lime Zest; 1 tsp Shrimp Paste; ½ tsp White Pepper Powder; 1 tsp Salt; 3 Chicken Thighs; ½ cup Thick Coconut Milk; 500 ml Light Coconut Milk; 2 tbsp Palm Sugar; 5-6 Kaffir Lime Leaves; 1-2 tbsp Fish sauce; 10-15 Bamboo Shoots Slices; 8 Snow Peas (optional); 1 Spur Chillies; Thai Basil leaves, A handful; ½ cup Water

Thai Green Curry Chicken

Thai Green Curry Chicken is one of Thailand’s most popular curries. It's an easy and extremely delicious curry with Chicken cooked in rich coconut curry sauce. It's called “Gang Kiew Wan” in the local language. This curry is Green in colour mainly because of the preparation of Green curry paste. It definitely has myriad of flavours starting from sweet, spicy and aromatic. Usually for this curry, the first process is to make the aromatic green curry paste which is then later blended together with the coconut milk, kaffir limes leave, vegetables of your choice and Chicken. Kaffir Lime leaves promote the curry to the next level giving it that integral flavour. So if you prepare this curry, never miss out on the Kaffir Lime leaves. If you are a vegetarian, we would recommend you to use vegetables of your choice and you can also use Tofu. Thai green curry is so delicious, especially when served with steaming jasmine rice.

September 4, 2021 Add Comment

CategoryCurriesDifficultyBeginner

Yields2 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

Curry Paste

2 tsp Coriander Seeds, Roasted

1 tsp Cumin Seeds, Roasted

12 Thai Green Chillies

5 Garlic Cloves

4 Coriander Roots

3 Shallots, Sliced

1 inch Galangal

1 Lemongrass Stalk

1 tsp Kaffir Lime Zest

1 tsp Shrimp Paste

½ tsp White Pepper Powder

1 tsp Salt

Curry ingredients

3 Chicken Thighs

½ cup Thick Coconut Milk

500 ml Light Coconut Milk

2 tbsp Palm Sugar

5-6 Kaffir Lime Leaves

1-2 tbsp Fish sauce

10-15 Bamboo Shoots Slices

8 Snow Peas (optional)

1 Spur Chillies

Thai Basil leaves, A handful

½ cup Water

In a food processor, Add-in Roasted Coriander seeds, Roasted Cumin seed, Green Thai chilies, Coriander root/stem, Garlic, Shallots, Lemongrass stalk, Kaffir lime/ lime zest, Galangal, White pepper powder, Shrimp paste, and Salt. Grind all the ingredients to a coarse paste.

In a saute pan or a wok over low heat, reduce thick coconut milk until oil is released.

Add 3/4 cup of Green curry paste. Stir in curry paste on medium heat. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.

Add chicken and quickly toss it with the curry paste. Coat the chicken evenly and cook it for 5 mins.

After 5 mins, add Light coconut Milk and water. Give the curry a good mix.

To the curry add Palm sugar, fish sauce, and kaffir lime leaves. Simmer and cook the curry for 15 to 20 mins.

After 15 – 20 mins, add Bamboo shoots and cook it for another 3 to 4 mins.

Add snow peas and cook it for 20 seconds and switch of the flame.

lastly, add the spur chillies and handful of that basil leaves. Give it one final mix.

Thai green curry chicken is now ready.

Ingredients